January 15, 2008
Dilly Carrots and Radishes
Sara Jones, Tucson CSA
In this recipe, the carrots and radishes are barely cooked so
that they retain a bit of crispness and their bright colors.
1 bunch radishes, trimmed and cut into bite size pieces
½ bunch carrots, trimmed and cut into bite size pieces
½ bunch dill, finely chopped
1 large pat of butter (or use olive oil)
Salt and pepper to taste
Sauté radishes and carrots in butter over medium high heat
for a few minutes. Sprinkle dill over vegetables, stir to
coat, then remove from heat. Add salt and pepper to taste.
Serve hot or at room temperature.